Canadians love pure maple syrup so adding it to this glaze for roasted vegetables is a winner for weekday nights as well as for guests! We recommend using a combination of root vegetables for variety in colour, flavour and textures but feel free to substitute with your favourite veggies instead.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 5 carrots
- 4 parsnips
- 1 onion (red or white)
- 1 head of fresh garlic
- 16 Brussel sprouts, chopped in half
- 3 or 4 raw beets
- Maple Glaze:
- 1/4 cup (60 mL) pure maple syrup
- 2.5 tbsp (38 mL) vegetable oil or sunflower oil
- 1 tbsp (15 mL) balsamic vinegar or fig vinegar
- 1 tsp (5 mL) Dijon mustard
- Salt and pepper to taste
- Preheat oven to 375°F/190°C. Line two baking trays with parchment paper and set aside.
- Prepare the veggies: Scrub carrots and parsnips under running water and then cut into equal sized matchsticks. Remove papery outer layer from onion and roughly chop. Separate garlic into cloves and remove the papery outer layer. Keep the cloves whole. On the Brussels sprouts, peel away any loose outer leaves, trim the bottom away and cut in half lengthwise. Carefully use a paring knife or a strong vegetable peeler to remove the skin from the beets and roughly chop into equal sized pieces.
- For the glaze: Whisk together all of the ingredients in a small bowl until well combined.
- Place the vegetables in a large bowl, except beets and pour over the glaze. Toss to coat. Using a large spoon, spread the vegetables into a single layer on the two baking trays. Add the beets to the large bowl, toss to coat with any remaining glaze and then add them to the baking trays as well. Avoid spilling extra glaze onto the trays as it is likely to burn.
- Roast for approx. 40 minutes, turning once. Vegetables are done when golden and fork tender.
For the busy work week, prep your veggies the night before and store in an air-tight container in the fridge. Then simply whisk together the glaze and roast when you get home from work the following evening.